David94 wrote:Just wondering what peoples' thoughts are on this. I'm not a huge fan of clear spirits, don't get me wrong, I do like them but much prefer dark rum and scotch. But every time I've seen a Martini made, it seems to be a glass of cold gin with the vermouth just waved somewhere in the general direction of the drink. Am I drinking in the wrong bars or are there subleties I'm missing? Discuss :-)
David
A proper Martini is a thing of beauty and something you will not find in any modern drinking establishment (unfortunately). I think that ship left about 2 generations ago. It's one of my favourite drinks. Here's how I like mine:
-4:1 ratio of gin to dry vermouth. Use a quality gin (Beefeater is always a great choice) and quality dry vermouth. We can no longer get Noilly Prat here - I definitely recommend it if it is available in your area. Martini Rossi is good if NP isn't available. Feel free to experiment with the ratio, but dry vermouth is a part of the cocktail, adds a lot, and is fantastic - just using a fine spray is total bullshit. Be warned that it can go bad as it is a wine product, and should be kept refridgerated. Chuck it if it gets too old. It's cheap!
-load up your shaker with ice. Add the gin. Add the dry vermouth.
-add orange bitters. I cannot state how much this adds to the cocktail. This is what the original recipe called for, and this is what your grandpa would have enjoyed. It brings the two fantastic ingredients together. Angostura Orange, Regan's 6, or Fee's Orange all are completely acceptable. 2, 3 drops tops. It's powerful stuff. Buy or order some if you don't have any. Even a small bottle will last you a lifetime.
-stir, NEVER SHAKE. James Bond is a fictional character, like Jesus or Bill Clinton. If you want a brilliant clear drink, you will stir. Stir it liberally. At a certain point, your cocktail is gonna be very cold, and no more ice will melt. Don't be afraid of stirring for too long - an equalibrium will be reached. You can't dillute it too much. You want to add the water to the drink to take off the edge and make it smoother. It adds to the cocktail, trust me! You're not losing any alcohol content amigos.
-strain that glorius bitch into a pre-frozen cocktail glass
-add your garnish of choice. Both the lemon twist and olive are acceptable. I've personally never tried a lemon twist so I can't comment on them. I've only tried a normal olive, and jumbo almond stuffed olives. I love the latter! Some day I'll try blue cheese or anchovy stuffed. Basically, find an olive you love, or use a lemon twist if that's your preference.
-let the drink warm a bit (my preference), kick back like Bogart, and enjoy THE classic cocktail. You are the boss :).